Traveling through ancient times: Savages are hungry for food

When the night was as dark as ink, Sang Tian sat on a bamboo stool and soaked her feet.

Xi carefully thought about what he was going to do in the next few days.

The tiles fired on the first day have already been stored in large quantities. The bricks will probably be completely dry in another day or two.

You can't be idle all day tomorrow.

Sang Tian planned to smoke the sausages and bacon, as well as pickle salted fish and kimchi.

I think cooking with it during the snow season would have a unique flavor.

Tomorrow, some of the females would be assigned to help Sang Tian smoke bacon and sausages. After all, making bricks and tiles wouldn't require so many people.

……

Early the next morning.

Sixty or seventy females and Sang Tian sat under the shed discussing the smoking of bacon and sausages, and the making of salted fish and pickles.

"Sang, what kind of meat is this bacon?"

“Bacon is a processed product made by curing and then baking meat.

Bacon has a strong antiseptic property, can prolong its shelf life, and adds a unique flavor. It is fragrant and tempting. I guarantee everyone will like it.

"I see. Then what is this sausage?"

"Lap chub is made by cutting meat into small pieces, adding salt, sugar, spices and other seasonings, stirring evenly, stuffing it into sausage casings, and then drying or baking it.

You can make different flavors according to your taste. For example, sweet and salty, rich aroma; spicy and fresh, five-spice and salty, etc.

"Casing? What is that? Why do we put meat in casings?"

"Casings are the outer coverings for stuffed sausages and sausages made from processed small intestines of animals.

The seasoned meat is stuffed into sausage casings and smoked. The resulting sausage is not only fragrant but also chewy and has a unique flavor.

“Oh~, I feel like I understand, but I don’t understand…”

"We all understand salted fish, but what is this kimchi?"

"Kimchi is made by fermenting vegetables like cabbage, radish, and lettuce with salt, sugar, garlic, ginger, chili peppers, and other seasonings. It goes really well with rice..."

"Sang, stop talking. I just finished breakfast. Don't say you're hungry again."

"Okay, Sang, let's start making it. You teach us."

"Okay, let's get ready to start..."

……

Let’s start with the simplest kimchi.

The females wash the cabbage, lettuce, radish, etc. and cut them into pieces of appropriate size.

Pour everything into a large bowl, mix the vegetables with appropriate amount of salt and stir well.

Marinate for a while to let the vegetables release water.

Then, in another bowl, Sang Tian mixed ginger, garlic, minced ginger, chopped onion, chili powder, and sugar together and stirred them evenly.

Then, drain the pickled vegetables thoroughly and apply the seasoning evenly on the vegetables.

Stir well.

Then put the vegetables coated with seasonings into a ceramic jar that has been sterilized with boiling water. You can put a layer and then sprinkle a layer on top of it to increase the flavor.

Don't fill each jar to the brim; leave space for the kimchi to ferment.

Then seal the jar tightly and place it in a cool, well-ventilated place to let the kimchi ferment. If the weather is cold, it will take at least 3-5 days for the kimchi to become flavorful.

There are different types of dishes, some are made with only kimchi, some are made with only cabbage, some are made with only radish cubes, but some are a mixture of all three.

Each jar is relatively large, reaching the height of a person's knee.

It took two hours to pickle 200 jars.

After all, the method is simple, and the number of people is right. It is also quick to make.

……

There were still three hours left in the morning, so everyone used this time to pickle salted fish.

Two hours ago, when everyone was pickling kimchi, a group of young men in the tribe had already caught a lot of fish and helped everyone clean the fish scales and internal organs.

The processed fish were piled on a bamboo board.

Just waiting for the tribesmen to process it.

Because this ancient fish was so large, it was divided into four and cut into pieces.

In a large bowl, combine salt, sugar, ginger, garlic, chili peppers, Sichuan peppercorns, onions, etc. to make the marinade.

Especially the amount of salt, it must be plenty.

Place the fish pieces in the marinade, making sure each piece is evenly coated. Gently massage the fish pieces with your hands to help them absorb the flavor.

Then, put the marinated fish pieces into a large jar and place it in a cool and ventilated place.

The pickling time is only a few days, but the storage time is very long.

Turn the fish over every once in a while to ensure even marinating.

……

After a few days, the marinade is complete. When cooking, take out the salted fish and rinse it with clean water to remove the marinade on the surface.

Wipe dry and you can cook.

During the snow season, pickled vegetables and bacon are naturally very popular.

Three hours later, everyone washed their hands and went to eat.

Still good food.

Deep-fried beef balls, braised lamb chops, scallion chicken, five-spice roast duck, fried mushrooms, spicy chicken feet, and radish and yam soup...

Another day of overeating.

……

In the afternoon, it’s time to make bacon and sausages.